directions:

2. In a separate bowl, stir together both flours, brown sugar, baking powder, salt, cinnamon, and nutmeg until blended. Using a wooden spoon or rubber spatula, stir dry ingredients into wet ingredients just until incorporated. Be careful not to overmix, which can make the muffins tough. Gently stir apple pieces into the batter.

3. Divide batter evenly among the 12 muffin cups. Sprinkle the surface of each with 1 tsp. sunflower seeds, pressing them gently into the surface of the batter.

4. Bake until pale gold and slightly firm to the touch, about 22 to 25 minutes; a tester inserted in the center should come out clean. Cool in pan for 5 minutes, then transfer to a wire rack and let cool. Serve at room temperature.